Name: Slow Cooker Corned Beef
Prep time: 20 min
Cook time: 480 min
Total time: 500 min
Yield: 6 servings
Ingredients: 4 lb Corned beef brisket with spice packet; 1.5 lb Small red potatoes, halved; 5 large Carrots, peeled and cut into 2-inch chunks; 1 large Yellow onion, cut into thick wedges; 4 cloves Garlic, minced; 3 cups Beef broth (low sodium); 12 oz Guinness or Irish Stout (optional); 1 head Green cabbage, cut into large wedges; 2 pieces Bay leaves; 1/2 tsp Black pepper

"Experience melt-in-your-mouth tenderness with this foolproof slow cooker corned beef. Simmered with aromatic spices and hearty vegetables, it's a comforting classic that's incredibly easy to prepare."

Ingredients

Qty	Item
4 lb 1.8 kg	Corned beef brisket with spice packet
1.5 lb 680 g	Small red potatoes, halved
5 large 400 g	Carrots, peeled and cut into 2-inch chunks
1 large 150 g	Yellow onion, cut into thick wedges
4 cloves 12 g	Garlic, minced
3 cups 720 ml	Beef broth (low sodium)
12 oz 355 ml	Guinness or Irish Stout (optional)
1 head 900 g	Green cabbage, cut into large wedges
2 pieces 2 pieces	Bay leaves
1/2 tsp 1 g	Black pepper

How to Make Slow Cooker Corned Beef

Layer the onion wedges, carrots, and potatoes in the bottom of a 6-quart or larger slow cooker.

Rinse the corned beef brisket under cold running water to remove excess brine, then pat dry with paper towels.

Place the brisket on top of the vegetables. Sprinkle the contents of the included spice packet over the meat and add the minced garlic and bay leaves.

Pour the beef broth and the beer (if using) into the slow cooker until the liquid covers about halfway up the side of the meat.

Cover and cook on Low for 8 to 10 hours (or on High for 5 to 6 hours) until the beef is fork-tender.

Approximately 45 to 60 minutes before the cooking time is up, place the cabbage wedges on top of the meat and vegetables. Cover and continue cooking until cabbage is tender.

Remove the beef from the slow cooker and let it rest on a cutting board for 15 minutes.

Slice the meat against the grain into thin slices and serve alongside the tender vegetables and cabbage with a ladle of the cooking liquid.

·
Always slice the beef against the grain to prevent it from being stringy or tough.
·
Rinsing the meat before cooking is essential to prevent the final dish from being overly salty.
·
For a deeper flavor, sear the brisket in a hot skillet for 3 minutes per side before placing it in the slow cooker.
·
Use red-skinned potatoes as they hold their shape better than Russets during long cooking times.

Frequently Asked Questions

Can I cook this on high instead of low?

Yes, you can cook it on High for 5-6 hours, but for the most tender 'pull-apart' results, the Low setting for 8-10 hours is recommended.

Do I have to use the spice packet?

It is highly recommended as it contains the essential pickling spices like mustard seed and coriander, but you can create your own blend if it is missing.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 4 days. Leftovers are perfect for Reuben sandwiches or corned beef hash.

Why is my cabbage soggy?

To prevent soggy cabbage, ensure you only add it during the last hour of cooking rather than at the beginning.

Step-by-Step Visual Guide

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